just wondering, how long should I cook chicken breast pieces in a wok over medium heat for? They're around 1cm thick chicken breast pieces.
I tried cooking them today and although they looked white, ...

I had two pieces of chicken breast in a tupperware container in my freezer. I wanted to separate them and put one in the fridge below, so I put it in the microwave on defrost (fairly weak machine, and ...

Good day. I've had another disagreement with my mother on how to cook Chicken Breast. I know it seems like a small topic and it is situational, but do consider it.
The scenario is this, let's say you ...

I fried the chicken breast in the oil till its surface was brown and then I pressure cooked it.
The result was hard chicken. I found it quite difficult to chew.
What should I do next time to make it ...

I'm currently working for a fried chicken pop up restaurant and we're trying to lock down our process to ensure chicken is fully cooked but comes out fast, crunchy, and juicy. So far I've just been ...

I've read that it is O.K. to defrost chicken via the microwave or in a sink of cold water, but only if you're planning to cook the chicken right away. (How to quickly and safely defrost chicken?)
I'm ...

I buy refrigerated chicken breasts and cut them into smaller pieces, lay flat on a cake pan and freeze overnight, then separate them and put into individual bags in the morning. Does this cause other ...

I have heard of putting chicken breasts in a pan and heating them No oil.
To get past any terminology issue, i've included a picture. Just imagine a chicken breast or pieces of chicken breast in the ...

I usually buy chicken about 1.2 kilograms at a time. I eat half of that in a day. I store the rest in the refrigerator. The usual recipe is breaded chicken and as such, requires pounding the chicken. ...

I have kept a chicken breast, packed in plastic (possibly in a near-vacuum environment) in my fridge for more than a week. The best-before-date is tomorrow. I am considering cooking this breast sous ...

There's one adapted recipe I like a lot, but I've been struggling with how to make it scale better so I can double the recipe to make more leftovers/feed more people. The basic technique is to cook ...

I want to make chicken butterfly breast similar to Nando's but plain. I read this question which gave me a good insight. I have no grill so only a gas oven/halogen oven and a frying pan.
Am I able to ...

I like to fry chicken breast whole -- I always flatten the meat with a meat hammer first, to make it an even thickness throughout.
A few minutes into frying, the meat returns to almost the identical ...

I am a new member. We are relatively new to the US, moved here 8 years ago, originally from Asia.
I've purchased the chicken brands Foster Farms, Costco/Kirkland, Save Mart, Safeway, and more, but no ...

I've got these nice chicken breasts, pre-marinated, from the supermarket meat counter.
There was a little sign on 'em that said "Great for pan searing!" (Is that different from frying, really?)
How ...

When I'm about to grill a chicken breast, I usually cut the breast in very thin pieces. I put some oil in a square grill pan (exactly like this one) and turn on the stove (in a very high temperature). ...

First of all, I'm sorry for my English, I'm not fluent.
I'm on a diet where I can eat only chicken breast and ground muscle (don't know the right word for this but I tried) as the meat (and fish, but ...

I have a problem when I cook a chicken. Usually, I will divide the chicken into smaller parts. However, when I cook the chicken by placing in a soup, I often get the meat too hard at the outside and ...

Ok I'm going crazy with this. I've tried everything, but no matter what I do, it always results in my chicken breast burning and becoming black. Here is what I usually do:
Grab a chicken breast, wash ...

The kitchen queen marinated three whole chicken breasts in the refrigerator today. She left a note saying to bake them. I have no idea what I'm doing. Should I slice them in half to make them thinner? ...

I hear that chicken breasts can be cooked in microwave and that it's the best way to get it juicy and tender. I have also seen some articles about it on the internet.
I wonder if this is just a myth ...

I use flour to coat, including the ends, and I use toothpicks to hold the wider part shut. Even when I try to fold the cutlet envelope style, most of my cheese melts out. I cook them on the stove top ...